Duck Liver Mousse with Armagnac Cream

Name: Duck Liver Mousse with Armagnac Cream
Ingredients: 2 1/2 lb. (1.2 kg) prepared duck livers, cleaned and trimmed; 1 Tbs. fine sea salt, plus a pinch; 1/2 tsp. freshly ground black pepper; 1/4 tsp. freshly ground white pepper; 1/2 tsp. curing salt no. 1 (optional); 2 Tbs. rendered duck fat; 1/2 cup (120 ml) duck gelée, or 2 cups (480 ml) duck broth reduced to 1/2 cup (120 ml) then seasoned with 1 tsp. fine sea salt; 1/2 cup (120 ml) Armagnac; 24 Tbs. (3 sticks/340 g) unsalted butter, at room temperature; 1 cup (240 ml) heavy cream